The Pioneer Woman Tasty Kitchen
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Spring Green Risotto

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Level: Intermediate

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Description

Creamy risotto with asparagus, fresh herbs and basil pesto.

Ingredients

  • 4 cups Low Sodium Chicken Broth
  • 2 Tablespoons Olive Oil
  • 1 whole Yellow Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1 cup Arborio Rice
  • ½ pounds Asparagus, Cut Into 1-inch Pieces
  • 2 cups Chopped Baby Spinach Leaves
  • 3 Tablespoons Chopped Chives
  • 1 Tablespoon Chopped Thyme Leaves
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ cups Grated Parmesan Cheese
  • 2 Tablespoons Basil Pesto

Preparation

1. Bring the chicken broth to a simmer in a medium saucepan. Then cover the pan and keep broth warm over a low heat.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the rice and cook for 2 to 3 minutes, until lightly toasted.

3. Add 1/2 cup of chicken broth to the rice and stir for about 2 minutes, until almost completely absorbed. Stir in the asparagus, spinach, chives, and thyme and season with salt and pepper. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total. Make sure the prior 1/2 cup of broth is absorbed before adding the next 1/2 cup. Continue cooking until the rice is smooth and creamy. Remove from the heat and stir in the cheese and pesto. Serve immediately.

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